Hi there pumpkin loving friends– It’s that time of year that we can’t resist, pumpkin-izing everything! Even cupcakes. So when the college kids from church came over to eat last week, I made up a couple batches of these and they seemed to like them pretty darn well. School party? Snacks at work? Treats for Trick or Treaters? These could be just right.
1 yellow cake mix
1/2 cup water
1/2 cup canola oil
1 cup pumpkin
2 tsp. cinnamon
2/3 cup mini chocolate chips
With a mixer, blend up all the ingredients, beating for 2 minutes on medium speed. Then spoon it into cupcake liners– about 22 cupcakes. Bake for 15 to 18 minutes at 350 degrees.
CHOCOLATE CREAMA CHEESE FROSTING
1 stick butter
1/3 cup Hershey’s Dark Cocoa powder
8 oz. cream cheese
1 tsp. vanilla
1 pound box of powdered sugar
Set out the cream cheese to come to room temperature. Put the butter in a bowl and melt it in the microwave. Mix in the cocoa and then beat in the cream cheese, vanilla and powdered sugar with an electric mixer until it’s smooth and ready to spread on your cupcakes.
This frosting recipe makes enough for a 2 layer cake. You might have some extra when you use it for cupcakes. But leftovers save nicely in the fridge for several days…